Grilled Shrimp and Corn Salad with Zesty Dressing


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25 minutes
10 minutes
35 minutes
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4 servings

What You Need

For the Salad 

  • 4 ears of Dandy Sweet Corn 
  • 24 large shrimp, peeled, and deveined
  • 4 hearts of chopped romaine lettuce 
  • 2 cups halved cherry tomatoes 
  • 2 cups sliced cucumber

For the Marinade and Dressing 

  • ½ cup extra-virgin olive oil 
  • ¼ cup fresh squeezed lime juice 
  • Zest from one lime 
  • 2 tablespoons honey 
  • 2 tablespoons finely minced fresh cilantro 
  • 1 tablespoon finely diced jalapeno pepper
  • ¾ teaspoon salt 

Make It

  1. In a medium bowl, whisk together all the ingredients for the marinade/dressing. Set aside. 
  2. Rinse the shrimp under cold water and drain. Place them in a shallow bowl and drizzle with 3 tablespoons of the marinade. Transfer to your refrigerator for 15 minutes. 

  3. Meanwhile, preheat your grill to medium-high. 
  4. Brush the corn lightly with some of the marinade/dressing. Add the corn to your pre-heated grill and cook, turning every 2-3 minutes, until lightly charred on all sides. Remove the corn from your grill and place on a cutting board to cool. Once it’s cool enough to handle, slice the kernels off with a sharp knife, discarding the cobs.

  5. Add the shrimp to your pre-heated grill, discarding any of the marinade/dressing left behind in the bowl. Cook the shrimp for about 2 minutes. Then flip them over and cook for an additional 2 minutes on the second side, or until they are fully cooked. The shrimp are cooked when they turn from translucent to opaque and have some pink/red accents. Remove the shrimp from your grill and set on a plate to cool.

  6. To assemble the salads, divide the chopped romaine between 4 bowls, then top with the grilled corn kernels, grilled shrimp, halved cherry tomatoes, and sliced cucumbers. Divide the ingredients evenly between the 4 servings and give the remaining marinade a whisk to recombine. Drizzle some over the salads and enjoy immediately! 

Recipe by Floating Kitchen